Don’t be fooled – making an egg roulade is a lot easier than it looks. To ensure success, make sure you have parchment paper and a sturdy, rimmed baking sheet. Read more
I love mushrooms and rarely pass up a recipe that has mushrooms in it. This chicken recipe is easy enough for a weeknight meal and I’d bet that most kids would enjoy it – I know mine would. My kids love mushrooms, too. I went a little light (about half) on the rosemary because I find it to be overpowering. If you’re a fan of skin-on chicken breasts (I am) you can substitute.
4 skinless, boneless chicken breast halves (11/4 pounds)
5 Tbsp extra-virgin olive oil
1 Tbsp chopped rosemary
Freshly ground pepper
1 lb shiitake mushrooms, stems discarded and caps thinly sliced
½ lb cremini mushrooms, stems discarded and caps thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp chopped thyme
3 medium tomatoes—halved, seeded and cut into 1/2-inch dice
In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.
Meanwhile, heat the remaining oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes.
Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes.
Add the tomatoes and season with salt and pepper. Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 10 minutes.
Light a grill or preheat a grill pan. Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.
Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal ½-inch thick. Arrange the chicken over the mushroom sauce and serve.